My mom has been making this easy Dill Dip Recipe for years! It’s a family favorite made with just 5 ingredients and served in a bread bowl. No pre-made mixes required, this is a simple recipe that can be mixed together in a matter of minutes and is great for serving at any potluck or party.
Hi, it’s me again. Popping in a little apologetically because I promised yesterday I’d see you again in the New Year but here I am again with a new recipe and it’s still 2018. As a peace offering, I’ve brought Dill Dip, so I hope it’s OK.
It’s just that I wouldn’t feel right about keeping this recipe from you until after one of the biggest dip-consuming days of the year (NYE!). And besides, today’s recipe is really so easy it hardly qualifies as a real recipe.
This recipe is truly one of my family’s favorite. I can’t say where it originated from because my mom’s copy is a yellowed piece of paper that’s a scanned copy of a typewritten recipe with no citation. She’s been making it for decades at this point so I feel OK claiming it as a family recipe.
A Note About the Bread Bowl…
Somewhere through the years my mom stopped serving this Dill Dip in a bread bowl. While it looks pretty, it’s actually kind of a waste of the bulk of one of your loaves of rye bread. We now typically serve the dip in a serving bowl and just cut up all of the rye bread into bite-sized pieces for dipping.
Oh, and it’s not always easy to even find bowl-shaped rye bread anymore! I had to go to three grocery stores to find the loaf for today’s recipe! Don’t beat yourself up if you can’t find the right shape. Any rye bread will work for dipping (chips and bagel slices are also great dipper options). Of course, you could also always make your own bread bowl!
Alright, well so much for me not posting again before 2019! My sister has made this dil dip twice in the past two weeks and it’s such a staple in our house for NYE that I wouldn’t have felt right keeping it from you until after the New Year.
Other Recipes You May Enjoy
Dill Dip Recipe
- 3 1 lb round loaf of rye bread (plus additional for dipping, as noted in last ingredient)** (1.4kg total, about 455g per loaf)
- 1 cup mayonnaise (236g)
- 2 cups sour cream (one 16 oz container) (475g)
- 4 teaspoons dill weed
- 3 teaspoons seasoned salt I prefer to use low-sodium seasoned salt
- 1 Tablespoon dried minced onion
- Prepare your rye bread bowl by cutting ⅓ off the top of ONE loaf. Cut into bite-sized pieces. Reserve.
- Scoop out the inside of the bread and tear the bread that you remove into bite sized pieces.
- Cut the remaining 2 loaves of rye bread into bite sized pieces and reserve those as well. Keep with your other bread pieces. If not serving immediately, store in an airtight container at room temperature to keep fresh.
- Prepare your dip by combining mayo, sour cream, dill weed, seasoned salt, and minced onion in a large bowl.
- Stir well until thoroughly combined.
- Store in the refrigerator in an airtight container until ready to serve.
- Once ready to serve, pour dill dip into prepared bread bowl and serve with bread pieces and any other dippers, as desired. Enjoy!
Treat yourself to a FREE E-BOOK!